Carob, scientifically known as Ceratonia siliqua, is an evergreen flowering shrub belonging to the pea family. Native to the Mediterranean region, particularly in Spain’s eastern and southern areas, carob is primarily cultivated for its edible seeds. It can be found in its natural form in Southern Anatolia, Cyprus, Syria, Greece, Spain, Morocco, Tunisia, Algeria, Libya, and Israel. With a rich history of consumption since ancient times, carob is also known as Saint John’s Bread or locust bean. The dried carob fruit is traditionally enjoyed during Jewish holidays, while the juice is consumed by Muslims during the Islamic month of Ramadan. Carob is widely used as a substitute in the production of various products such as baked goods, bars, snacks, cereal, dairy products, cocoa-containing products, and beverages. Read on to discover the numerous health benefits and nutritional value of carob.